Friday, July 11, 2008

Caramelized Onion Focaccia

This is just the size for my mini-oven. It came out delicious and didn't need the extra salt I had added just before popping it in the oven. Pictures aren't as good as how it tasted!

Dough Ingredients
  • 3/4 cup water
  • 2 T olive or vegetable oil
  • 2 c bread flour
  • 1 T sugar
  • 1 t salt
  • 1.5 t yeast
Topping Ingredients
  • 3 T margarine or butter
  • 1 med onion, sliced
  • 2 cloves garlic, chopped
  • 1/4 c shredded mozzarella cheese
  • 1 T grated parmesan cheese
  1. Place dough ingredients in breach machine according to order recommended by manufacturer.
  2. Run the dough cycle (1h20).
  3. Grease a cookie sheet. Pat the dough into a 10x12 rectangular shape or a 12-inch circle. Cover and let rise in a warm place 30-60 minutes or until almost doubled. Prepare the Onion Topping.
  4. Melt butter in 10-inch skillet over medium-low heat. Cook onions and garlic in butter 15-20 min, stirring occasionally, until onions are brown and caramelized. Remove from heat.
  5. Heat oven to 400°F/200°C. Make deep depressions in dough at 1-inch intervals with your finger. Spread onion topping over dough. Sprinkle with cheeses. Bake 15-25 min until edge is golden brown.
  6. Remove from sheet to cool. Serve warm.
  • Topping choices: course salt, fresh ground pepper, fresh minced garlic, pesto, fresh sage, potatoes and rosemary, sun-dried tomatoes, Italian seasoning, etc
  • Pat the dough into the greased pan. Push thinly sliced onions into the dough. Cover with damp cloth and let rise 1 hour. Make depressions 1" apart and fill with chopped fresh rosemary. Drizzle with olive oil and sprinkle with salt. Bake. Jan 2009 - yummy.
1/16/10 Made to eat with carrot and potato soup - excellent combination!

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